CRISPY UMAMI SHREDDED KING OYSTERS
Mushrooms are one of my all time favourite foods. I am always searching for creative ways to use them in dishes. What I especially love about this dish is its ease, and its versatility! You can pop these mushrooms into a taco, serve them mixed into scrambled eggs, or add them into a salad or buddha bowl. They would even be great served overtop a steak.
SOME OF THE HEALING BENEFITS OF THESE MUSHROOMS:
🌱 Adaptogenic Abilities: In the realm of herbal medicine, certain plants and fungi are known as adaptogens, aiding the body in its ability to combat stress and balance physiological processes. King oyster mushrooms are believed to possess such properties, harmonizing the body’s responses.
🍂 Lung and Qi Support: In Traditional Chinese Medicine, mushrooms are often used to support the lungs and boost Qi (life energy). Their moistening properties can be beneficial for those with dry or irritated respiratory tracts.
💧 Internal Moisture Balance: Drawing from traditional wisdom, king oyster mushrooms are said to help in retaining and balancing the body’s internal yin fluids, aiding in overall hydration and nourishing the Yin.
🌞 Strengthening the Essence: In herbal folklore, mushrooms often support Jing, or life essence. They're seen as tonics that nurture our foundational vitality.
🌌 Deep Immune Modulation: Beyond just a quick immune boost, king oyster mushrooms, rich in beta-glucans, offer deep immune modulation, fostering resilience and balance in the body's defense mechanisms.
Ingredients
6 large King Oyster Mushrooms (about 350 grams), shredded with a fork
1 Yellow onion, diced
3 cloved of garlic, finely minced
1 tbsp olive oil
Kosher salt & fresh cracked pepper, to taste
Fresh thyme for sprinkling
Directions
Heat a pan with the olive oil
Sauté the onions and garlic for 2-3 minutes until they become fragrant
Add the shredded mushrooms and sauté until they get golden brown
Once they are golden, you can salt & peppers the mushrooms
Plate and garnish with thyme
TIPS:
Don’t ovecrowd the pan with mushrooms. When in doubt, use a bigger pan. This will ensure that they get a nice sear with marks. When you crowd the pan, the mushrooms release their water and they end up getting steamed instead of seared.
Don’t salt the mushrooms until they are golden. Salting causes them to release more water, also resulting in a soggy steaming.
If you are pressed for time you can swap the garlic for garlic granules.
